Zuppa Toscana

Name: Zuppa Toscana with Only 6 Ingredients!
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 4 - slices of AIP-compliant bacon, chopped; 1 lb - ground pork (or chicken, or turkey) - pasture-raised, if possible; 1 teaspoon - each of dried basil, dried oregano, dried parsley, dried thyme, garlic powder, dried minced onion and sea salt; 3 - medium white sweet potatoes, peeled and cubed into bite-sized pieces; 4 cups - AIP compliant bone broth or water; 1 bunch - curly kale, de-stemmed and finely chopped; 1 cup - full-fat additive-free coconut milk or coconut cream (optional)*

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This AIP Zuppa Toscana requires just 6 ingredients and cooks up quickly in the Instant Pot for a weeknight AIP or Paleo friendly meal that will knock your socks off.

If you don’t have an Instant Pot, no worries, you can find stove-top and slow cooker/crock pot instructions at the bottom of the recipe card.

I hope you enjoy this delicious comfort food … it’s one of my favourites!

Zuppa Toscana with Only 6 Ingredients!

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This fast and easy AIP Zuppa Toscana will quickly become one of your favorite comfort foods.

Ingredients

Instructions

Prep your ingredients. Chop the sweet potato and kale, and slice the bacon.
Pre-measure the seasonings into a small bowl.
Set your Instant Pot to sauté mode and add a small drizzle of avocado oil to the insert.
Once your Instant Pot is warmed up, add chopped bacon, ground pork and sauté - stirring occasionally until browned and cooked through.
Add all the herbs and seasonings - stir to incorporate.
Turn the Instant Pot off.
Add cubed sweet potato and broth or water. Give it one more stir and then seal and set on high pressure for 15 minutes.
Once the cooking cycle is complete, let the pressure release naturally for about 15 minutes before manually releasing it (be sure not to burn yourself. Use a wooden spoon or a towel to turn to “venting”).
Add kale and coconut milk (if using - I highly recommend it for extra creaminess and depth of flavour). Stir, cover and let stand for about 10 minutes, or until the kale is wilted.
Serve warm.

Notes

WHITE SWEET POTATOES: If you can’t find white sweet potatoes, you can sub an equal amount of regular orange sweet potatoes, parsnips or rutabagas, but the flavor will be different. If you tolerate potatoes, you could also swap in regular potatoes like Yukon Gold.

STOVE-TOP: You can also make this on the stovetop if you don’t have an Instant Pot. Just use a large soup pot or dutch oven and follow step 1. For step 2, instead of setting to high pressure, just set to a medium simmer and cook, stirring occasionally - for about 30 minutes, or until the sweet potatoes are cooked through. Then proceed to step 3.

SLOW COOKER: You can also make this in the slow cooker. Just brown your bacon and pork in a pan on the stovetop, and then proceed to step 2. Set your slow cooker to low for 4-5 hours, or until the sweet potatoes are cooked through, and then proceed to step 3.

* Coconut milk is used in this recipe to make it dairy free and AIP-friendly. If you don’t like coconut milk or you don’t tolerate it, you could swap it for cow’s milk (this would no longer make it dairy free or AIP), or a nut milk (this would be Paleo-friendly, but no longer AIP-friendly). You can also just leave it out. This Zuppa Toscana is still delicious with or without coconut milk.

** This Zuppa Toscana recipe was designed to be super simple, but if you prefer the taste of fresh onion and garlic, go for it! Just add them in with the bacon and ground pork and sauté a bit before proceeding to step 2.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.